Speedy Eccles Cakes with Puff Pastry

Why a shortcut Eccles cake still hits the spot

Eccles cakes are a Lancashire treasure: crisp, flaky pastry wrapped around a sticky, spiced filling of currants and mixed peel. The traditional recipe calls for making a flaky pastry from scratch, which is lovely but time-consuming. This version uses ready-made puff pastry (all-butter if you can) to cut the work in half. You still get that shattering crunch and warm, fruity centre. Ready in about half an hour, from cupboard to cooling rack. Perfect for teatime, unexpected guests, or a rainy Tuesday.

What you'll need

Makes 8-10 cakes. You will need a baking tray lined with baking parchment, a rolling pin, a pastry brush, and a 7-8cm round cutter (or a glass).

• 320g ready-rolled all-butter puff pastry (or a 320g block, rolled out)
• 100g currants
• 40g mixed peel, chopped small if pieces are large
• 50g soft light brown sugar
• 25g unsalted butter, softened
• 1 tsp ground mixed spice
• ¼ tsp freshly grated nutmeg
• Finely grated zest of ½ lemon (optional but lovely)
• 1 tbsp milk or beaten egg, for glazing
• 2 tbsp demerara sugar, for sprinkling

If you only have dark brown sugar, that's fine, but reduce to 40g as it's more molasses-heavy. No mixed peel? Use chopped candied ginger or extra currants with a pinch more zest.

Make the filling

Tip the currants, mixed peel, soft brown sugar, softened butter, mixed spice, nutmeg and lemon zest into a small bowl. Mix with a fork until everything is evenly combined and the butter has coated the fruit. The mixture should clump slightly when squeezed. If it seems dry, add a teaspoon of warm water; if too wet, a teaspoon of plain flour. Set aside while you prepare the pastry. This little rest lets the spices bloom and the fruit plump up.

Assemble the cakes

Preheat the oven to 200°C (180°C fan, gas mark 6). Unroll the puff pastry on a lightly floured surface. Roll it out to about 3mm thick if needed. Using a 7-8cm cutter, stamp out 8-10 rounds. Re-roll trimmings once, being careful not to overwork the dough.

Place a heaped teaspoon of filling in the centre of each round. Don't overfill, or the pastry will burst. Bring the edges up and pinch firmly to seal, like a little purse. Turn the parcel over, so the seam is underneath. Gently flatten with the palm of your hand to a disc about 6-7cm wide and 1cm thick. If any filling escapes, patch it with a scrap of pastry.

Arrange on the lined baking tray, spacing them 3cm apart. Brush each with milk or beaten egg. Use a sharp knife to cut three parallel slashes across the top of each cake, letting steam escape. Sprinkle generously with demerara sugar.

Bake, cool, and serve

Bake for 15-18 minutes, until the pastry is deep golden brown and puffed. The sugar will caramelise a little at the edges. If they're browning too quickly, cover loosely with foil after 12 minutes. Remove from the oven and leave on the tray for 5 minutes, then transfer to a wire rack. They're best warm, but not molten hot, as the filling holds serious heat.

Serve with a strong cup of tea, or split and butter them if you're feeling decadent. A slice of mature Cheddar alongside is a proper Lancashire pairing. They keep in an airtight tin for two days; refresh in a low oven for 5 minutes. Uncooked assembled cakes can be frozen on a tray, then bagged; bake from frozen at 200°C for 20-22 minutes.

Tips for perfect speedy Eccles cakes

• Keep pastry cold. Work quickly and don't handle it more than necessary. Warm puff pastry loses its lift.
• Seal well. A tight pinch prevents leaks. If you're worried, moisten the edge with a little water before sealing.
• Don't skimp on the spice. Nutmeg and mixed spice are the soul of an Eccles cake. Freshly grated nutmeg makes a noticeable difference.
• Let them cool slightly. The filling is like lava straight from the oven. Five minutes is the sweet spot.
• Experiment. Add a tablespoon of chopped glacé cherries, or a pinch of black pepper for a traditional kick. Swap currants for raisins if that's what you have.

These little pastries are proof that a classic doesn't need to be complicated. Half an hour, one bowl, and a hot oven: that's all that stands between you and a proper taste of Lancashire. Best eaten the day they're made, preferably with company and a pot of strong tea.